Ingredients
Makes 40 croquettes
Step 1
In large metal bowl set over pan of barely simmering water, melt butter and chocolate, stirring until smooth. Remove bowl from pan and whisk in sugar. Whisk in eggs, 1 at a time, then whisk in rum. Add flour and whisk until fully incorporated. Make sure sugar is completely dissolved— the mixture should appear smooth and shiny. Pour mixture into shallow ungreased pan and refrigerate until firm enough to pipe, at least 8 hours.
Step 2
Place corn flakes on large plate. Line 2 large baking sheets with parchment paper. Spoon chocolate mixture into large pastry bag fitted with 1/4-inch tip. Pipe chocolate onto paper in 1 1/2-inch-long and 1/2-inch-wide logs. (If logs are too soft to pick up, return to refrigerator and chill until firm.) Lightly brush each log with beaten egg yolks, roll in corn flakes, and return to baking sheet. Chill until firm enough to pick up, about 30 minutes.
Step 3
在宽,6-quart深,沉重的锅在高温,heat 2 inches oil until deep-fat thermometer registers 350°F. Fry croquettes in batches (returning oil to 350°F between batches) until golden brown, about 1 to 2 minutes. Transfer to paper towels to drain, and immediately dust with confectioners' sugar. Serve warm.
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Reviews (3)
Back to TopI'm going to choose not to rate the recipe, because I think I did something very wrong at the end. Like the previous reviewer, the chocolate was very soft, no matter how long I refrigerated it. The bottom reviewer must not have done something right, as I had no trouble piping my chocolate after 8 hours. Perhaps the freezer would be better after doing the egg and corn flakes? I think the issue is lightly brushing with the egg yolks...I think, in retrospect, that you need them well covered in egg or else they will disintegrate and become a charred ball of cocoa which happened to me. I think you would be better served to roll each "log" in the egg yolks, and let the excess drip off. Also, I found that either this made way more than indicated, or the logs need to be much bigger, hence my suggestion to freeze them before the battering and before the frying. I hate being beating by a recipe...perhaps I'll try this again with a much smaller amount and see what happens. The concept sounds good, the mass of expensive, burned chocolate, however, wasn't.
deliusfan
Sarasota, FL
2/25/2011
This recipe was a disaster for me. The chocolate was very soft and very, very sticky. It was very hard to work with or near. During frying, the pieces started coming part and were mostly just a hot mess, literally. Disclaimer: We managed to salvage a very small portion of this, and that portion was very good.
beingofearth
Ohio
9/2/2008
Pipe chilled ganache? Sorry, but this was a stupid thing to suggest unless you have a power piper and a metal piping bag. and to think, I only chilled it for 5 hours. DO we think it would have gotten softer after a couple more? and use a 1/4 inch piping tip for a 1/2 inch wide log? I'm a pretty good cook and I made adjustments, but these was very poor directions.
jeruddy
10/8/2007
